Cuban Mojo Marinated Pork Recipe is made by soaking pork in a bright, citrusy marinade with fresh garlic, orange juice, lime juice, oregano, cumin, and olive oil. The pork absorbs these bold flavors before being slowly roasted until tender, juicy, and beautifully browned. It is an easy pork recipe that works well for family dinners, weekend meals, and special occasions.
What Is Cuban Mojo Marinated Pork?
Cuban Mojo Marinated Pork is a traditional Cuban-inspired dish made with pork and a citrus-garlic marinade called mojo. The marinade combines sour citrus, fresh garlic, herbs, and spices to give the meat a tangy, savory taste.
Pork shoulder is a popular choice because it contains enough fat and connective tissue to stay moist during slow cooking. As the pork cooks, the fat melts and the meat becomes tender enough to pull apart with a fork.
Why Is Mojo Marinade Good for Pork?
Mojo marinade works well with pork because its citrus, garlic, and herbs complement the natural richness of the meat. Citrus adds brightness, while olive oil helps carry the seasoning across the surface. Garlic, oregano, and cumin build a deep savory flavor.
How Long To Marinate Mojo Pork
For the best flavor, marinate Cuban Mojo Pork for 8–12 hours in the refrigerator, preferably overnight. This gives the pork enough time to absorb the citrus, garlic, oregano, and cumin flavors. If you are short on time, marinate it for at least 4 hours. Avoid marinating for more than 24 hours, as the citrus can affect the meat’s texture.
Cuban Mojo Marinated Pork Recipe
Cuisine: Cuban-inspiredDifficulty: Easy6
servings20
minutes4
hours420
kcalKeep the screen of your device on
Ingredients Need for Cuban Mojo Marinated Pork
- For the Pork
3–4 lb (1.4–1.8 kg) boneless pork shoulder
1 tablespoon olive oil
1 teaspoon salt, or to taste
½ teaspoon black pepper
- For the Cuban Mojo Marinade
½ cup fresh orange juice
¼ cup fresh lime juice
¼ cup olive oil
8 garlic cloves, finely minced
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon white vinegar
1 teaspoon salt
½ teaspoon black pepper
1 small onion, thinly sliced
Directions: How To Make Cuban Mojo Marinated Pork
- Prepare the Mojo Marinade
Whisk orange juice, lime juice, olive oil, minced garlic, oregano, cumin, smoked paprika, vinegar, salt, and black pepper. Stir in sliced onion. - Prepare and Marinate the Pork
Pat pork shoulder dry, make small cuts across the surface, and coat thoroughly with mojo marinade. Cover and refrigerate for 8–12 hours. - Prepare the Oven
Preheat oven to 300°F (150°C). Transfer marinated pork and onions into a roasting pan, pour over the marinade, and cover tightly with foil. - Slow Roast the Pork
Roast covered for 3½–4½ hours until fork-tender and the internal temperature reaches approximately 195–205°F (90–96°C) for shredding. - Brown the Outside
Remove the foil, increase oven temperature to 425°F (220°C), and roast uncovered for 15–20 minutes until the pork develops a golden-brown crust. - Rest and Serve
Remove pork from the oven and rest for 15–20 minutes. Slice or shred, spoon over the cooking juices, adjust seasoning, and serve warm.
Nutrition Facts (Per Serving)
Estimated calories per serving:
Based on 8 servings, including pork and marinade. Actual calories depend on pork cut, fat content, and how much cooking liquid is consumed.
| Nutrient | Approximate amount |
|---|---|
| Calories | 420–480 kcal |
| Protein | 35–40 g |
| Total Fat | 28–34 g |
| Saturated Fat | 9–11 g |
| Carbohydrates | 3–5 g |
| Sugar | 2–3 g |
| Fiber | 0–1 g |
| Cholesterol | 110–125 mg |
| Sodium | 550–650 mg |
Nutrition values are estimates, not laboratory-tested figures.
What Is the Best Cut of Pork for Mojo Marinade?
Pork shoulder is the best choice for this recipe because its fat and connective tissue break down during slow cooking. This creates tender, juicy meat that works beautifully with citrus and garlic marinade.
Here are some other options:
- Pork butt: Similar to pork shoulder and excellent for slow roasting.
- Pork loin: Leaner and cooks faster, but can become dry if overcooked. It is better cooked to 145°F (63°C) and rested rather than cooked to pulled-pork temperatures.
- Pork tenderloin: Very lean and tender, but not suitable for long slow roasting. Use a shorter cooking time and check the internal temperature carefully.
What Can You Serve with Cuban Mojo Marinated Pork Recipe?
Cuban Mojo Pork pairs well with simple sides that balance its rich, citrusy flavor. You can also use leftover pork in sandwiches, tacos, rice bowls, and wraps.
- Cuban black beans and rice: A hearty and classic-style pairing.
- Fried plantains: Their natural sweetness balances the garlic and citrus.
- Cilantro lime rice: Adds freshness without overpowering the pork.
- Roasted vegetables: Bell peppers, onions, and zucchini work especially well.
- Fresh avocado salad: Provides a cool, creamy contrast.
Common Mistakes to Avoid When Making Cuban Mojo Marinated Pork
A few small mistakes can affect the flavor and texture of your pork. Keep these points in mind:
- Using too much citrus for too long: Excessive marinating can make the outside of the meat mushy. Stick to around 8–12 hours.
- Cooking at a high temperature from the beginning: High heat can dry the exterior before the shoulder becomes tender. Start low and slow.
- Skipping the resting time: Cutting immediately can cause more juices to escape. Let the pork rest before shredding.
- Forgetting to brown the meat: The final uncovered roasting step adds color and a richer roasted flavor.
- Not checking the internal temperature: Cooking times vary with the size of the pork and your oven. Use a thermometer and check tenderness with a fork.
Frequently Asked Questions (FAQ’S)
1. Can I make Cuban Mojo Marinated Pork in a slow cooker?
Yes. Place the marinated pork and marinade in your slow cooker. Cook on LOW for approximately 8–10 hours or HIGH for 5–6 hours, depending on the size of the pork. Check that it becomes fork-tender before serving. For a browned exterior, finish it under the oven broiler.
2. What temperature should Cuban Mojo Pork reach?
For food safety, whole pork cuts should reach at least 145°F (63°C), followed by a three-minute rest. However, pork shoulder cooked for pulled-pork texture is usually taken to approximately 195–205°F (90–96°C) so its connective tissue softens.
3. How do you store leftover Cuban Mojo Pork?
Allow the pork to cool slightly and refrigerate it in an airtight container within two hours of cooking. Store it for 3–4 days at 40°F (4°C) or below. Keep some cooking juices with the meat to help prevent it from drying out.
4. Can you freeze Cuban Mojo Marinated Pork?
Yes. Cooked Cuban Mojo Pork freezes well for up to 2–3 months for best quality. Divide it into meal-sized portions, add a little cooking liquid, and store in freezer-safe containers. Thaw in the refrigerator before reheating.
5. Can I use pork loin instead of pork shoulder?
Yes, but the cooking method needs to change. Pork loin is much leaner and can become dry during long roasting. Cook it until the centre reaches 145°F (63°C), rest for three minutes, and slice rather than shredding.
6. What should I do with leftover mojo pork?
Leftover mojo pork is great in Cuban-style sandwiches, tacos, quesadillas, wraps, and rice bowls. You can also add it to scrambled eggs or serve it with roasted potatoes for another quick dinner.
